Brazilian Steakhouse Cuts: 10 Juicy Secrets to Mastering the Grill Like a Churrasco Pro!

Table of Contents

• Introduction to Brazilian Steakhouse Cuts
• The 8 Essential Brazilian Steakhouse Cuts You Need to Know
• Spice Basics: Seasoning Your Meat Like a Churrasco Chef
• Grilling Techniques for Perfection
• Buying Guide: Choosing the Best Cuts at the Butcher
• Frequently Asked Questions About Brazilian Steakhouse Meats
• Conclusion: Embrace the Fire, Savor the Flavor

Introduction to Brazilian Steakhouse Cuts

Welcome to the world of Brazilian churrasco — where meat isn’t just food, it’s a lifestyle. Whether you’re hosting a backyard barbecue or dreaming of those rotating skewers from your favorite steakhouse, understanding Brazilian steakhouse cuts is key to achieving that authentic flavor and texture.

In this guide, we’ll walk you through everything from the most popular cuts to seasoning tricks and grilling techniques. Let’s fire up the grill and dive in!

The 8 Essential Brazilian Steakhouse Cuts You Need to Know

The beauty of Brazilian churrasco lies in variety. Here are eight of the most iconic cuts you'll find in any top-tier steakhouse:

1. Picanha (Top Sirloin Cap): The crown jewel of Brazilian barbecue — juicy, flavorful, and topped with a layer of fat that renders into pure magic on the grill.
2. Fraldinha (Bottom Sirloin Flap): A tender, marbled cut with rich flavor, often rolled or sliced thin after cooking.
3. Alcatra (Top Sirloin Tip): Lean yet flavorful, perfect for those who prefer less fat but still want bold taste.
4. Costela (Beef Ribs): Slow-cooked or grilled long ribs, packed with collagen and ideal for fall-off-the-bone tenderness.
5. Contrafilé (Striploin/Top Loin): A well-marbled, versatile cut great for slicing after roasting or grilling.
6. Paleta de Cordeiro (Lamb Shoulder): Rich, gamey, and deeply satisfying — perfect for special occasions.
7. Frango com Bacon (Bacon-Wrapped Chicken): Not beef, but a staple in churrasco spreads — juicy chicken wrapped in crispy bacon.
8. Linguica (Spiced Sausage): Smoky, spicy, and grilled to perfection — always a crowd-pleaser.

Cut	Description	Best For	Recommended Cooking Style
Picanha	Juicy, fatty cap on top	High heat, rotating skewers	Grilled or roasted
Fraldinha	Marbled, tender	Flavor seekers	Medium-high sear then finish slowly
Alcatra	Lean, robust	Low-fat diets	Sear and slice
Costela	Rib meat, collagen-rich	Slow food lovers	Low-and-slow or braised
Contrafilé	Well-marbled, versatile	Variety	Grilled or oven-roasted
Paleta de Cordeiro	Lamb shoulder, rich	Special dinners	Roast low and slow
Frango com Bacon	Bacon-wrapped chicken	Appetizer or side	Grilled until crispy
Linguica	Smoked sausage	Kick-starting the meal	Charred on the grill

Spice Basics: Seasoning Your Meat Like a Churrasco Chef

You might be surprised to learn that Brazilian churrasco doesn’t rely on complex spice rubs or marinades. Instead, simplicity is king. Here’s what every seasoned churrasqueiro knows:

• Salt is your best friend. Use coarse sea salt generously before grilling. It enhances natural flavors without overpowering them.
• Optional boosters: garlic powder, black pepper, or smoked paprika can add subtle depth without masking the meat’s essence.
• Olive oil? Some chefs lightly brush it on to help seasonings stick and promote even browning — but many purists skip it entirely.

Pro Tip: Salt Timing Matters!

Don’t salt too early! Apply right before grilling to avoid drawing out moisture prematurely. If using a charcoal grill, sprinkle more salt during the final minutes for a nice crust.

Grilling Techniques for Perfection

The way you grill makes all the difference when working with Brazilian steakhouse cuts. Here's how to get restaurant-quality results at home:

Skewer vs. Griddle

Traditional churrasco uses large metal skewers that rotate slowly over open flame. This method ensures even cooking and allows the fat to drip off gradually, basting the meat as it cooks. At home, a grill grate works just fine — just flip occasionally and watch for flare-ups.

Resting Is Non-Negotiable

Never skip resting! Allow thick cuts like picanha or lamb shoulder to rest for 5–10 minutes after grilling. This redistributes juices and keeps the meat moist.

Knife Skills Make the Cut

When serving, use a sharp knife and slice against the grain. This maximizes tenderness and gives each bite a melt-in-your-mouth texture.

Buying Guide: Choosing the Best Cuts at the Butcher

If you're new to these cuts, finding them at your local butcher can feel intimidating. Here’s how to spot quality and ask the right questions:

What to Look For

• Freshness: Look for bright red color, firm texture, and minimal odor.
• Marbling: Good fat distribution = good flavor. Don’t shy away from some visible marbling.
• Cutting thickness: Ask for cuts around 1–2 inches thick. Too thin, and they’ll dry out quickly; too thick, and they may undercook.

How to Substitute If Necessary

Brazilian Cut	US Equivalent	Best Substitution
Picanha	Tri-tip roast or sirloin cap	Ask for sirloin cap or trim tri-tip yourself
Fraldinha	Flap steak or bavette	Use flap steak if available
Alcatra	Top sirloin tip roast	Look for sirloin tip in the roast section
Costela	Short ribs or flanken-cut ribs	Choose short ribs on the bone for best flavor
Contrafilé	Strip steak or NY strip	Select whole striploin for better value

Product Spotlight: Top Picks for Home Churrasco Enthusiasts

Whole Picanha Roast

Features: 3–5 lbs, boneless, untrimmed, premium USDA Choice grade.

Advantages: Ideal for skewering or roasting whole. Retains natural flavor and juiciness.

Use Case: Weekend grilling, dinner parties, or impressing guests.

Audience: Intermediate to advanced home cooks.

Occasion: Family gatherings, holidays, summer barbecues.

Tri-Tip Roast (Alternative to Picanha)

Features: Affordable, widely available, easy to grill or roast.

Advantages: Tasty and tender with proper slicing.

Use Case: Budget-friendly churrasco nights.

Audience: Beginners or casual grillers.

Occasion: Weeknight dinners, small gatherings.

Frequently Asked Questions About Brazilian Steakhouse Meats

Why do Brazilians love Picanha so much?

Picanha’s unique combination of lean meat beneath a thick fat cap makes it incredibly juicy and flavorful when grilled. It’s also forgiving and easy to cook perfectly, which explains its popularity in homes and steakhouses alike.

Can I use gas grill for Brazilian steakhouse cuts?

Absolutely! While traditional churrasco is done over charcoal, a high-quality gas grill can replicate the same searing power and caramelization. Just make sure it reaches high temperatures and keep the lid closed to mimic convection roasting.

Do I need a skewer to cook like a Brazilian steakhouse?

Nope! While rotating skewers look impressive, you can achieve excellent results by grilling on flat grates or even broiling in the oven if necessary. The key is even cooking and proper resting.

Is there a vegetarian version of churrasco?

Yes! Grilled vegetables like eggplant, zucchini, bell peppers, and mushrooms offer a delicious plant-based alternative. Brush with olive oil, sprinkle with salt, and grill to perfection.

Conclusion: Embrace the Fire, Savor the Flavor

Brazilian steakhouse cuts aren’t just about the meat — they’re about community, tradition, and celebrating life around the grill. With this guide in hand, you’re ready to bring that same energy into your own backyard.

Whether you’re grilling for two or hosting a feast, remember: the secret to a great churrasco is passion, patience, and letting the meat speak for itself. Now go forth, fire up the coals, and let the sizzle tell the story.